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General Discussion / Re: OMGGGGGGGGGGGGGG
« on: July 13, 2011, 09:24:56 PM »
WTG! I know the feeling. Congrats!!
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Welcome lowcarbrocks! If I can help you please ask.I am Umpa,Dougs wife.I have a column on the homepage called Ask Umpa where I can convert your favorite foods to fat to skinny friendly.The gluccomman flour is a cornstarch replacement.A little goes a long way.Cornstarch is what gives you that beautiful thin crust on chinese food, so does gluccomman.If you don't have it use almond flour or ground pork rinds. By the way a bag of gluccommon will last a long time.Other than coatings ,when used as a thickner for gravies and sauces you start with 1/8 teaspoon at a time.